志 (已結業)

朋友帶我去食Omakase (廚師發辦)，人生第一次食Omakase咋。可能你仲食得多過我啊~😆個感覺好期待，好準時咁到咗鋪頭係門口等咗一陣~~今次食全13品，菜式如下：碗蒸蛋🥚螢光魷魚🦑油甘魚🐟太刀魚🐟和食鴨胸🦤深海魚壽司🐟赤貝壽司🐚鯛魚壽司🐟富山白蝦壽司🦐吞拿魚頭頂肉壽司🐟鰈魚魚邊壽司 （入口即溶）🐟海膽魚子壽司😋和食炸白子😋吞拿魚魚蓉手卷🍙麵豉湯😄柚子雪巴🍧（甜品）食材方面全部都好新鮮😃，火炙同和食都好好味😋。最有驚喜係鰈魚魚邊壽司，冇諗過係入口即溶😊，唔洗嚼個魚肉。富山白蝦壽司個口感好好又好食☺️。連個吞拿魚魚蓉手卷都好好食呀~~~😋😋😋食到中後段開始覺得飽飽哋~~計埋前菜甜品，就唔止13品喇~食物質素同環境👍🏻👍🏻。…查看更多

有25道食物，聽人講呢間好難訂到位，因為性價比高。25道菜，比一般既omakase多。本來未去之前滿心期待，點知開始食先發現原來會係咁既服務質素。唔似一般既omakase咁會係你面前製作，所有食材都係另一邊處理，係無得到通知既情況下，作詢問後才得知原來其中一位大廚放假，另一位大廚一於話知你！佢要你全程對住空氣食。雖然食物質素唔錯，職員都好盡力咁想解決尷尬既氣氛，但係呢位大廚完全令我對呢餐omakase 減至負分。…查看更多

適逢男朋友生日梗係要搵間高質既OMAKASE黎慶祝一下聽朋友講呢間係有成25品咁多本身好驚佢只係重量不重質但點知好有驚喜 非常抵食🤩餐廳環境唔算好大 但有BAR枱位 同一D四人枱既位咁我地就被安排坐左BAR枱可以望住師傅製作壽司師傅都會問定有無D咩野係唔食既好貼心👍🏼成個set我地食左好多款野 例如有毛蟹 真鯛 鮫鰈魚油甘魚 秋刀魚 鮟鱇鱼肝 白粟米 北海道蠔 池魚赤身 海膽鰆魚鏗魚鯖魚最印象深刻既係有一個細細既燒鰻魚飯 超級好味！個鰻魚皮係燒到脆卜卜 勁香口刺身類最特別係有新鮮八爪魚同埋吸盤口感好特別 我都係第一次食吸盤咁DINNER SET當然唔少得既一定有味噌湯 甜品因為我地今次係慶祝生日所以一早同餐廳講甜品想寫字之後甜品一出黎我地都比餐廳既心思驚豔到係一個手畫既炭治郎 我地無特別REQUEST要畫野但餐廳非常有心 亦到畫得非常之靚絕對唔係HEA下HEA下整體黎講 整個用餐體驗都十分之好性價比都好高 十分推薦大家黎試…查看更多

ʀᴇsᴛᴀᴜʀᴀɴᴛ ʀᴇᴠɪᴇᴡ志 ᴋᴏᴋᴏʀᴏᴢᴀsʜɪ餐廳位於尖沙咀亞士厘道大廈位置並不易找餐廳主打ᴏᴍᴀᴋᴀsᴇ壽司吧檯位置只有6位餐廳提供電話預約ᴘs:需要留信用卡資料登記握りのおまかせᴏᴍᴀᴋᴀsᴇ sᴜsʜɪ sᴇᴛ主打新鮮日本水產師傅每款壽司都會耐心介紹🔸茶碗蒸蛋蒸蛋超滑👍🏻蛋已調味內有冬菇及銀杏 🔸真鯛壽司上面塗上薄薄一層醬油令味道淡雅的真鯛帶出鮮味🔸鮫鰈魚壽司爽口的鮫鰈魚刺身配上五條蔥及三星漬入口蔥的青味配上三星漬的香辣的確不錯🔸間八壽司油甘魚刺身配上柚子胡椒 胡椒辣味配合魚油香👍🏻🔸鰆魚壽司上碟前先用火炙刺身入口魚皮有滿滿焦香味魚肉肥美🔸新鮮北寄貝新鮮爽口北寄貝添上柚子皮入口爽口配上清香味🔸秋刀魚壽司秋刀魚配上蔥蓉入口非常濃郁蔥蓉超香 非常好味🔸赤身壽司刺身用醬油漬醃過入口更濃味🔸拖羅壽司刺身魚肥美入口無筋🔸稻草煙熏鏗魚壽司入口滿滿稻草香味鏗魚半熟🔸三文魚子醬油漬軍艦三文魚子粒粒飽滿爆油香以柚子皮調味帶走油膩感 好味🔸北海道海膽軍艦海膽新鮮綿密入口甘甜 好味🔸爐燒右口魚魚邊壽司店鋪用焗爐將右口魚魚脂迫出油香 有別於用火槍燒表面由外到內都充滿油香 好味總括整餐日本料理由視覺至味覺都令人感到享受師傅除了細心控制用餐進度外店員亦細心勤力添茶的確加分@kokorozashink志(ᴛsɪᴍ sʜᴀ ᴛsᴜɪ)📍 17/ғ ,ɴᴏ. 17-19 ᴀsʜʟᴇʏ ʀᴏᴀᴅ, ᴛsɪᴍ sʜᴀ ᴛsᴜɪ…查看更多

Kokorozashi is located in Ashley Road, TST, atop a commercial building. Owned and managed by Chef David, who uses his name for the restaurant. In fact, Chef David has worked in Yuen Long before, at a local sushi restaurant called God of Sushi.After pushing the red noren at the entrance, there are two sections. Directly at the entrance is the table seats which can accommodate three groups, and further in is the sushi counter good for eight customers. The décor is a bit run-down, with the restaurant started in 2019.I order a sake ($680) to go with the Dinner Omakase Menu ($1,400). Started with Mozuku 水雲, coming from Okinawa and marinated in tosazu. The chef has added some fresh Japanese yam to give a bit of sticky texture to the sea moss, with yuzu shavings to bring freshness.Next is Same-Karei 鮫鰈 Sushi. This flounder has a tough skin like a shark, as a result getting its name. The fatty and soft flesh is good, with the chef adding a bit of the liver paste as condiment on top.The chef then brings the Engawa 縁側, the flesh around the fin of the same-karei, into the kitchen to grill it on charcoal, using the heat to further vitalize the fish oil, with great fragrance and flavours. Having a bit of wasabi to season, this is a good piece especially if you like rich fish oil.Coming next is Buri 鰤 Sushi. The wild yellowtail has a decent fat level, and the appearance of this also signifies the coming of winter, even though here in HK it is still very hot. This one has a good mix of fat and lean flesh, with rich taste of the fish.Then comes Hokkigai 北寄貝 Sushi. The surf clam is very fresh, with the muscle still retracting while the chef hits it before serving. The delicacy of the sea infuses the mouth on the bite, with its natural sweetness and umami memorable.Chef David next cuts out slices of a pinkish fleshed fish, before taking it to the kitchen to grill on the skin. The Sawara 鰆, or Japanese Spanish mackerel, is line-fished, with the skin having crisp texture of nice taste. The flaky texture of the flesh is appealing, with also good fatty level.To pair with the sake, the chef also provided some Deep-Fried Fish Bones from the same-karei. Very crunchy on texture, it is truly a wonderful complementary snack for beer. I am almost tempted to order a glass of beer in addition to go with them.Continuing it is Katsuo 鰹, with the chef smoking the skipjack tuna with hay, and then cutting into slices and serving with a bit of wasabi, deep-fried garlic, and spring onion. The nice aromas of the hay is infused into the flesh, and the garlic has miraculously enhanced the taste to another level.After that it is Tairagai 平貝. After cutting a slice of the large Japanese pen shell, the chef has grilled it on charcoal, and then add some raw shichimi (without toasting) to season. The texture of the flesh is firmer, less sweet than scallop, but has more concentrated umami.Coming next is my favourite in the evening, Sanma 秋刀 Sushi. The seasonal Pacific saury is very fresh, with a shiny silvery sheen on the skin, and good fattiness. Biting in, the wonderful burst of umami is phenomenal and definitely one of the must-try when available.The chef has prepared the Sanma in two ways, and the second serving is grilled together with the skin, with a crisp texture, and the liver paste to add a slight bitter taste. I think while the heated fish oil has enhanced the flavours, the umami taste has in fact been subdued. Still good though.Then it is Watari-Gani 渡蟹. The chef has marinated the raw swimming crab for a day, with a homemade marinade of soy sauce, mirin, and garlic. Instead of the stronger Shaoxing wine in another restaurant I have tried before, here it is milder, with richer shoyu flavours. The crab meat is sweet, while the crab butter is delicious umami. Some people might worry as it is raw crab, but here I can tell they do this with utmost care on food safety so I feel comfortable eating them.Next it is the Fish Collar of the buri, with the chef grilling it together with a homemade sauce of soy sauce and mirin. The umami and savoury taste is nice, with the bit of yuzu juice to give some acidity, and the mashed daikon to balance, a nice transition dish.The Ankimo 鮟肝 has a creamy, melting-in-the-mouth texture, with the marinade fully absorbed into the monkfish liver, bringing forth the umami and delicious taste. With wasabi to season, it might not look as refined in how it is cut and presented, but on the taste it is another of my favourites.To cleanse the palate, we are served the Daikon 大根, braised in miso. The sweet taste of the radish, with some sesame and shredded shiso leaves as condiments, has harmoniously integrated with the savoury of the miso. A neat way for a transition to the next course.The Chawanmushi 茶碗蒸 has hamaguri, with the Asian hard clam meaty with umami, and the chef tells us that there is no seasoning added in the egg custard, purely using the jus from the clam to add to the flavours. The egg is a bit too watery but taste is good. A delightful dish.Next is Chu-Toro 中とろ Sushi. The medium fatty tuna has been aged to break down the amino acid, making the flesh tender and even more flavourful. The chef has also cut the on the flesh to break down the tendon further to make it less chewy.Continuing with maguro, next is the Akami 赤身 Sushi, and I do not see the chef putting them in the soy sauce to marinate briefly, instead serving it as is. The lean tuna has good umami but I believe it can be further enhanced by marinating in shoyu.Then comes Threadfin 馬友, caught in local waters. Grilled perfectly with a beautiful golden-brown sheen on the skin, the fish has a rich flavour, sweet in taste and adding a bit of lime juice to freshen up helps to balance the rich fish oil. This is another of our favourites in the evening.The Saba 鯖 Roll, apart from the mackerel and shari, inside there are some shredded ginger, shiso leaves to add to the flavours, with another piece of white kombu on top to increase umami. Putting all these in a nori sheet it is a delicious and filling, to ensure we feel full and contented.As part of the special offering, we have the uni sushi upgraded to a Uni 海胆 Don. After putting some shari in the bowl, the chef has added a generous amount of sea urchin. While the sea urchins are of different colour so not exactly the high-end ones, the taste is good.Next is Sujiko 筋子 Sushi. Instead of marinated salmon roes, the chef has opted to use the original taste version. Without the shoyu there is a lack of savoury taste, however the flavours of the roes can be much better appreciated, and there is no oversaltiness issue as in a lot of ikura.Then it is Shirako 白子, the cod milt has been grilled with shoyu and then put on top of some lemon slices to lightly give a bit of citrus notes to balance the fishy taste. The soy sauce has imparted savoury flavours to the cod milt, which is creamy and soft.The last piece of sushi is Anago 穴子. The conger eel is the least of my favourite in the whole meal, a bit too tough and not hot in temperature, as if it has been prepared and left for a good while before making the sushi. A pity not able to finish the meal on a high note.For the fruit instead of just serving fresh fruit, the chef has creatively made a tempura using Persimmon 柿. The thin batter on the surface has coated the sweet and crunchy persimmon slices, and even though I generally is not a big fan of this fruit, I enjoy it very much.The Miso Soup 味噌汁 helps to warm our stomach while we wait for the serving of the final dishes.Next is Tamago 玉子 but the chef has made this in the style of bread pudding. With a soft interior, he has dusted it with some icing sugar and added maple syrup, with a great texture and nice sweetness, not excessive, and the flavours of the egg still dominant and apparent. Very good.The final serving is Apple Sorbet. With the refreshing sorbet cleansing the palate and completing a nice meal for us.Service is good, with Chef David friendly and having good conversation with us throughout. There is a special discount and if customer is able to present evidence on travel there is a 30% discount, so our bill on the night is only $2,904. Very good value for money.…查看更多

❀ 志 #尖沙咀 ❀❗️性價比之王 $350嘅omakase?!❗️——————————————————由佢一得開張已經聽過，到而家過咗咁多年終於唔使搶位食到🤣餐廳唔算好大，裝修簡約，主要以木系為主。出名抵食，lunch omakase menu三百幾蚊就可以埋單，而且質素唔錯，絕對係性價比之王👏🏻.✷𝑀𝑒𝓃𝓊✷☞ Omakase Sushi Set 13 pieces $350先會有鰹魚湯茶碗蒸，內有豚肉、白果、魚蛋、菇，幾足料。跟住正式展開壽司🍣先有較為軟身嘅熟成九州鰹魚。然後有加上三星漬嘅間八、竹炭鹽帆立貝。之後有印象難忘嘅XO醬北海道銀鱈魚，銀鱈魚本身非常肥美，輕輕燒一燒令油脂香更突出，配埋XO醬真係好惹味🥹接着係、八爪魚、赤貝、燒馬鮫魚。當然亦唔少得吞拿魚，分別有拖羅二腩、醬油赤身。然後，係我最喜愛嘅三款壽司😍分別為加上蝦頭膏嘅鮮甜赤蝦、馬糞海膽、用紫菜包住燒香過嘅油香滿滿鰈魚魚鰭。最後可以喺12款中再任選一款最喜愛嘅🥰佢哋嘅所有飯都係用上赤醋飯，偏酸少少。.☞ Omakase Sashimi Set 7 types 14 slices $300呢個set就最適合啲low crabs人士😆其實款式同sushi set 相近，有間八、銀鱈魚、帆立貝、赤貝、燒馬鮫魚、水八爪魚、真鯛。不過烹調方法可能有少許分別，整體覺得sushi set嘅更特別難忘，sashimi set大體都係食翻魚生本身嘅味道🙈——————————————————✨整體味道: 3.8/5 ✨環境裝修: 3.8/5 ✨服務態度: 4/5✨性價比: 4.4/5 ✨再訪興趣: 3.7/5 .💞整體來講喺間性價比超高嘅omakase，不過水準當然唔好期望過高，但絕對對得起價錢，想平平哋過吓omakase癮可戰😆…查看更多

有Omakase Sashimi Set真係少之又少😍❤️啱晒唔食飯嘅朋友仔🙌🏻至於Omakase Sushi set 依然係咁抵食$350/13件最尾果件係你食過嘅12件入面可以Encore其中一件🤍真係尖沙咀性價比之冠🔥…查看更多

Omakase近年選擇愈黎愈多今日試尖沙咀呢間《志》佢價錢相對平Lunch最貴嘅set只係$580-佢bar枱位置較迫 得6個位但位附近無位置放袋只可以放地下或坐嘅凳上面-Omakase Set $580分數:6/10今日Set入面包括·木魚湯茶碗蒸·銀雪魚壽司·赤貝壽司·稻草煙熏鰹魚·炸紫蘇葉豚肉卷👍🏻·劍魚腩壽司·蟹肉壽司·拖羅壽司·鱒魚壽司·牡丹蝦配蝦膏壽司·鰹湯腐皮素面·蝶魚魚邊壽司·吞拿魚蓉手卷·麵鼓湯·蕃薯雪糕-食物質素比較一般 味道不過不失壽司飯嘅醋多左啲酸到有少少蓋過左啲鮮味比較出色嘅反而係炸紫蘇葉豚肉卷唔油 而且入面好juicy紫蘇嘅味道恰度好處-呢個價錢黎講可以一試但就唔會特別想再食了…查看更多

𓇢 季節のつまみと握りのおまかせSeasonal Omakase Set 580𓇢 握りのおまかせOmakase Sushi set 13 pcs 350𓈒𓏸𓐍離開港島戰區 尖沙嘴的omakase也越開越多！
這次來到了CP值很高的【志】13貫的手握壽司最後一貫可以encore之前喜歡的一貫喜歡這樣的安排呢 可以享受多一次自己喜歡的口味其中包括了:𓍼 茶碗蒸𓍼 金線鯛𓍼 左口魚𓍼 帆立貝𓍼 油甘魚𓍼 池魚𓍼 中拖羅𓍼 赤身𓍼 爐燒右口魚魚邊Seasonal set與 手握壽司set 差別在於其中數道單品變成了其他和食小菜：𓍼 螢光魷魚 - 鮮味非常 稍微有點鹹 配上蛋黃醬後變得較好𓍼 油甘魚刺身 - 外皮少燒過後加上昆布 份外鮮味𓍼 鰹魚刺身 - 微微燒過外皮 風味更濃郁𓍼 慢煮鴨胸 - 肉汁鮮嫩多汁𓍼 深海池魚 - 魚油帶甘香 魚身軟嫩𓍼 北寄貝 - 每咬一口都好爽脆𓍼 鮮赤蝦加上蝦膏 - 新鮮的蝦子 加上蝦膏多一份風味 但多了一份腥味 𓍼鯛魚煎白子 令人驚喜！微脆的外層和綿密的白子內裡 配上紫蘇葉比起一般當刺身用的鱈魚白子多了另一種新口味！最期待的就是非常澎拜的海膽杯！滿滿的海膽蓋滿壽司飯每一口都好綿密 甘甜的鮮味實在不捨得吃完…查看更多

兩個月前book嘅omakase 終於食到了💕🍣見到好多人推介lunch 抵食之選-$350 set，終於試到了～首先有足料茶碗蒸，然後有13件各有特色嘅壽司，再有味噌湯，最後有柚子雪葩。整體壽司質素高，環境企理乾淨，服務質素好好，全程同師傅問有答🤣最後encore 壽司為馬糞海膽，超甜超creamy😛Today’s sushi ~鱸魚春子鯛松葉蟹帆立貝深海池魚赤貝金木鯛中拖羅鰹魚銀鱈魚馬糞海膽右口魚 (喋魚)…查看更多

林林總總既Omakase係香港愈開愈多，而廣受好評亦保持到水準既廚師發辦為數其實不多👨🏻‍🍳 呢間位於尖沙咀亞士厘道既Omakase餐廳，lunch menu一向出名好味、而且性價比高～ 餐廳格局方面，壽司bar枱面向窗，透光度充足，配上柔和淺色木系主調，令整體感覺舒適宜人🪵 主食方面，刺身新鮮，例如鮮甜爽口既北寄貝，配上柚子皮青檸汁，別有一番滋味～ 而壽司；赤海老表面加上蝦膏，有利帶出到蝦身鮮度～ 不得不提海膽杯，北海道馬糞海膽；味道甘甜無腥味份量非常慷慨，最後再配上一份綿滑既蔥拖羅手卷，感覺飽肚又滿足😋 食物質量好，整體表現出色滿意～…查看更多

父親節同左四大長老食餐好，去左一間之前都有去開，個人覺得好抵食既日菜餐廳。可惜當晚再次同師傅緣慳一面，師傅就用野食黎代替佢本人黎招待我地。兩道海膽，有原隻開既，亦有一板海膽，最緊要長老們食得開心。同場加映仲有鮑魚、拖羅、鮟肝、花咲蟹，樣樣都出齊曬真係食到捧住個肚走。有時手頭緊啲，又或者book唔到位食  ，作為城中壽司Quick Fix，志係呢個價位，好似都無乜邊間夠佢性價比高。次次食都覺得好滿足無投訴，師傅又係香港人同聲同氣，好好傾，全晚都無悶場。…查看更多

今次試咗一間入門啲嘅omakase呢一間志位於尖沙咀一座商業大廈嘅17樓尖沙咀站A出口行大約2-3分鐘就到🚶‍♂️今次早咗個幾月先book到weekend lunch嘅bar枱始終覺得omakase要坐bar枱比較有感覺🙆我揀左$580嘅seasonal omakase set，有13個items另外可以揀13/10件嘅sushi set或者14切sashimi set ($300-350)真係非常抵食💰Serve我地嘅師傅專注serve我同隔離嗰枱（共4個人），所以都可以跟足晒我地嘅進度首先上嘅係茶碗蒸，係比較水嗰種，食到有海鮮高湯嘅味，同埋上面有啲瑤柱，幾好食刺身有3樣：平貝（新鮮，比帆立貝爽口）、劍魚（油脂豐富）、鰹魚（比較普通）壽司有6件🍣：有深海池魚、松葉蟹、赤海蝦（上面有蝦膏）、中拖羅、赤貝、燒右口魚（包紫菜）我比較鍾意中拖羅同赤海蝦呢度嘅中拖羅油脂同大拖羅差唔多，但完全無筋👌赤海蝦好新鮮，配上蝦膏好好食😋赤貝都好新鮮，但略嫌唔夠厚，口感差啲料理有兩樣：煮蠔、炸魚（唔記得係咩魚）兩樣都好食👍🏼煮蠔嘅汁應該落咗少少酒，可以提升蠔嘅鮮味，而且係有少少凍嘅，夏天食好清新炸魚配咗少少酸甜嘅汁，好開胃🥢另外有海膽杯同拖羅蓉手卷我見以前海膽杯係有三文魚子嘅，而家可能要cut cost所以無咗🥲師傅話係用咗紫海膽，我覺得海膽係好食嘅，但同我嘅expectation都差咗啲，可能因為價錢關係用唔到好靚嘅貨拖羅蓉手卷正常發揮，算係好嘅ending味噌湯同甜品（蕃薯雪榚）比較普通呢度嘅服務算幾好，員工有禮貌，加茶同加薑都好主動👍🏼以呢個價錢嚟講係值得試吓嘅我都可能會遲啲試下佢dinner嘅25品omakase($1200)…查看更多

My girlfriend reserved this restaurant for celebration of our anniversary. We had chance to sit at the bar table and witness the skills of the sushi chefs. We ordered two dinner omakase sets. The dinner came with around 25 dishes, including sushi, shashimi, soup and dessert. We were so full afterwards!! We also ordered two cups of sake. The bartender was also knowledgeable of Japanese wine and provided us with useful advice in terms of wine pairing. We think this set is value for money.🥰…查看更多

志 出名好抵食既~終於試到😆同朋友想WEEKEND食LUNCH坐吧枱.都早左2個幾月先BOOK到!!🥲而家係HK食OMAKASE真係預約困難!!但等待都值得既😊LUNCH既OMAKASE都有幾個選擇.由300-580都有同朋友一致揀左$350 13件既SET~~😍12件係師父發辦.最後1件可以揀番1件ENCORE😎餐廳裝修係一貫既日本木系風格吧枱位置唔多大概8個.然後都有TABLE同有間VIP房環境同SERVICE都OK👌🏻師父一路整都有介紹食材😍食物質素.一分錢一分貨.但都唔差😁壽司份量都大.舍利偏酸..係有D唔太實🧐魚料都有鮮味.而且LUNCH仲可以食到中拖同大拖~真係抵👍🏻平時出去食普通日本餐廳.價錢唔係差太遠.但QUALITY呢到絕對係其上係真係抵食既!!仲要係尖沙咀地段👍🏻💥茶碗蒸💥金鱔鯛💥縞鰺💥帆立貝💥油甘魚💥劍魚腩💥松葉蟹💥鰹魚💥北寄貝💥銀雪魚💥三文魚子軍艦💥中吞拿魚腩💥燒右口魚邊卷💥大拖羅12件揀1件ENCORE .本身揀左中拖.不過師父唔知點解俾左大拖.正🤣好肥美🤤💥味噌湯…查看更多